<?xml version="1.0"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118940"><dc:title>Vpliv različnih temperatur in načinov fermentacije na kakovost vina sorte laški rizling</dc:title><dc:creator>Košak,	Blaž	(Avtor)
	</dc:creator><dc:creator>Wondra,	Mojmir	(Mentor)
	</dc:creator><dc:creator>Pogačnik da Silva,	Lea	(Recenzent)
	</dc:creator><dc:subject>vino</dc:subject><dc:subject>alkoholna fermentacija</dc:subject><dc:subject>temperatura fermentacije</dc:subject><dc:subject>tehnološki postopki</dc:subject><dc:subject>laški rizling</dc:subject><dc:subject>kvasovke</dc:subject><dc:subject>Saccharomyces bayanus</dc:subject><dc:subject>kakovost vina</dc:subject><dc:subject>fizikalnokemijske lastnosti</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:publisher>[B. Košak]</dc:publisher><dc:date>2014</dc:date><dc:date>2020-09-01 10:15:52</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>118940</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>